CHICKEN AND BUTTERNUT SQUASH SHEET PAN

CHICKEN AND BUTTERNUT SQUASH SHEET PAN

CHICKEN AND BUTTERNUT SQUASH SHEET PAN

SERVINGS 4
Course Dinner, Entree, Main Course, Main Dish
Cuisine American, Americana
Servings 4
Calories 359 kcal

Ingredients
 

  • 3 tbsp olive oil
  • 2 tbsp thyme + some additional sprigs**
  • 1 teaspoon oregano dried
  • 3 teaspoon garlic minced
  • 1/2 teaspoon paprika
  • 1 pound butternut squash cubed
  • 8 ounces green beans french
  • 1 pound chicken breasts boneless skinless
  • salt & pepper
  • 1 teaspoon poultry seasoning
  • 4 tbps Parmesan cheese
  • 1/2 tbsp rosemary
  • tbsp sea salt for brine

Instructions
 

  • In a bowl add 3 tablespoons of olive oil, fresh thyme (just pull off the leaves to equal 1 full tablespoon), oregano, garlic, paprika, and about 1/2 teaspoon salt + 1/4 teaspoon pepper. Whisk until completely combined and then add in all the squash. Stir until the squash is well coated in the oil and seasoning mix.
  • Spread the squash pieces out in an even layer on a sheet pan and let cook, approx 350 for 20 minutes without stirring, so that they brown a bit on one side for about 4-5 minutes. Add in the green beans, a few extra springs of thyme, and then stir and spread the pieces out again.
  • Let the veggies cook for 7-15 minutes depending on the desired tenderness and size of squash. The squash should be fork tender and beans should be crisp tender.
  • To start, we’re going to brine the chicken, which helps to make sure it’s nice and juicy. To make the brine mix 1 tbsp of salt with two cups of water in a bowl big enough to hold the chicken and the water. Drop the chicken in, making sure it’s completely submerged, for at least 30 minutes.
  • While the chicken is brining prepare the herb mixture by finely mincing the rosemary, thyme, and garlic. Make sure to use fresh rosemary and thyme for this recipe; using fresh herbs makes a big difference in how the dish tastes. Mix the herbs and garlic together with the salt, pepper, and olive oil to form a paste.
  • When the chicken has finished brining, take it out of the water, and pat dry with a paper towel. Spread the herb mixture over the whole chicken, making sure to get some under the skin.
  • Roast the chicken in a baking dish at 400℉ for 32 to 36 minutes. The chicken is done when it is firm to the touch and cooked to 165℉. When you take it out of the oven cover it with foil and let it rest for 10 to 15 minutes before serving.

Nutrition

Calories: 359kcalCarbohydrates: 20gProtein: 32gFat: 18gSaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 378mgPotassium: 996mgFiber: 5gSugar: 5gVitamin A: 12810IUVitamin C: 39mgCalcium: 291mgIron: 3mg
Keyword 21 day fix, 2b mindset, 30 minute meals, butternut squash, Chicken, dinner, lunch, main course, main dish, plant protein, sheet pan, Veggies
Tried this recipe?Let us know how it was!

UPGRADE Now to a Good Clean Eats Membership and Gain INSTANT Access to:

* Detailed Nutrition & Macro Data

* Adjustable Servings

* Customizable Meal Planning Software

* Smart Shopping List & More

LETS GET STARTED

Get access to all of our AWESOME recipes!

SIGN UP TODAY

Featured Recipes

Portuguese Kale Soup 

Lunch, soup

Soutwest Chicken 

Dinner, lunch, salad

Mexican Sweet Potato Skins

Appetizer, lunch, snack

Sign Up

Drop Us a Line

Don’t be shy. Let us know if you have any questions!